Chicken Tacos
MAKES 4 rolls
INGREDIENTS
Marinade
½ c pureed tinned tomatoes or passsata
¼ c olive oil
1 st coriander seeds, ground
1 ts cumin
1 ts chilli flakes
2 ts smoked paprika
1 ts garlic powder
1 ts onion powder
1 ts turmeric
2 ts oregano
1 ts fine salt
500 g boneless chicken thighs
Salsa Rosso
2 tomatoes, finely chopped
5 stems corianders, stalks roughly chopped, leaves reserved for serving
1 small red onions or shallot, finely chopped
2 tbs olive oil
1 green chilli
1 tbs lemon juice
Salt to season
12 tacos – we used soft flour
2 c shredded lettuce
1 c sourcream
Tabasco
Coriander leaves
Lime cheeks
Slaw
1 garlic clove, crushed
1 tbs lime juice
⅓ c grated parmesan cheese
1 ts flake salt
½ ts caster sugar
2 tbs EVO oil
3 sprigs coriander, stems finely chopped, tops kept for garnish
2 tbs finely chopped chives
2 medium zucchini, julienned
1 jalapeno finely sliced
2 c shredded iceberg lettuce
METHOD
Place all marinade ingredients into a glass or ceramic dish and combine well.
Add the chicken thighs and toss to coat. Cover and refrigerate over night or 4hrs.
Remove from oven 1hr before cooking to bring to room temperature.
Preheat BBQ to high. Place chicken on grill and cook until cooked through and crispy on either side - about 20mins all up. Set aside to rest for a few minutes before carving into 1cm strips.
Meanwhile, place all the salsa ingredients into a a bowl and mix well.
Also finely shred the lettuce and place in a bowl with some lime cheeks and the reserved coriander leaves.
Preheat the tacos by wrapping them in baking paper and microwaving for 1 minute or so till just warm.
For the slaw:
Toss together garlic, lime, parmesan, salt and sugar and set aside for a while to meld together.
Stir in the oil, coriander stalks and chives, then toss through the zuchini and finely the lettuce but only just before serving.
To assemble the tacos, lay them on a paper lined tray and grate over soe finely grated parmesan. Put in a preheated (very hot) oven and bake until bubbling, fold cheese side in or out (either as it goes crispy when set!) Assemble the warmed tacos with a little smear of sourcream, the zucchini slaw coriander and sprinkle of mexican chilli lime seasoning.
Serve everything with the sour cream and spoons, tongs or fingers for DIY assembly.